A Side Dish in the Slow Cooker:  BACON – FLAVORED PINTO BEANS WITH MUSHROOMS – CARROTS – GARLIC – ONION – ROSEMARY – BAY LEAVES – BONE BROTH – EXTRA VIRGIN OLIVE OIL

Flavorful, and variation on plain ole beans. . .

–pinto beans (1 and one-half cups before soaking, dried, soak overnight)

–Bac’n pieces (soy bacon, 2 tablespoons, bottled)

–mushrooms (one-quarter cup, canned, drain)

–carrots (shredded, 1 handful)

–garlic (minced, bottled, 1 tablespoon)

–onion (chopped, one-quarter cup, packaged)

–rosemary (2 tablespoons, dried, bottled)

–bay leaves (3, dried, bottled)

–bone broth (chicken bone broth, fill to top of beans in the slow cooker)

–salt and pepper (to taste)

–extra virgin olive oil (3 tablespoons, bottled)

1 – After soaking the beans overnight (they will double in size), place in a slow cooker.  Add all ingredients in the order given above, and then stir well.  Cook on low heat for 5 hours, more by 30 minutes if softer beans are desired.

2 – Serve the pinto beans hot.

–recipe inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s